As you will be able to tell, we have been eating quite a number of fruit tarts chez nous.

But let me explain.

Imagine using fragrant oils instead of butter or margarine in a tart crust. When I first heard about it, I was immediately intrigued and seduced. At home, I have such a wide selection of oils to choose from that once in a while, I find that it is a good idea for me to check what supplies I have and which ones I should use soon.

Fabienne is the one who introduced me to the idea of first using olive oil in a sweet tart crust, and I want to thank her for the brilliant idea. Knowing my attachment to making tarts of all sorts, I decided to play with her original recipe a little and since I have started, I have simply not being able to stop. I have fallen in love with the taste and texture of this type of crust, so much so that I am not even sure whether I will actually want to go back to my old way of preparing a tart crust. But you know the saying: Never say never.

While I simply started by following Fabienne’s recipe — and loved it — I have since then been experimenting with using different types of oils. I first made a sweet olive oil crust recipe using a combination of all-purpose flour and quinoa flour. I modified the ingredient quantities and even decided to prepare a gluten-free version a few times, using gluten-free all-purpose flour to which I added xanthan gum to help with the texture. If you have ever prepared gluten-free baked products, you know that the challenge is to make sure that the dough sticks together and do not end up into a crumbly mess. Then, I went on to experiment further, and on my third or fourth batch, I chose almond oil to complement the almond flour already used in the list of dry ingredients. My verdict? I have been extremely happy with all the results obtained. Using flavored oils instead of butter in a tart crust is a fantastic idea, and definitely a keeper with me — I have even developed a recipe for an olive oil crust for savory tarts, and let me tell you, this is a real treat!

So if you are waiting for the recipe, here it comes. Still, allow me to add a few more things before you eagerly jump to the punch line a.k.a the recipe.

This past month, this sweet fruit tart has become one of my favorite desserts to bake. When you have tart crust ready — which I always have, even frozen — it really takes no time to assemble these tarts. They cook in a dash. Trust me: I recently had a few friends stop by for a drink, and while we were still chatting together, I decided to make a batch of these tartlets, which we enjoyed before they left.

Last week, when I found these beautiful red-yellow-orange apricots (coming from Red Jacket Orchards), I continued to bake more tartlets as P. and I kept feeling a craving for them. I made a few batches with peaches, others with a combination of peaches and apricots, some with olive oil, others with almond oil. Too much dough? I froze it. Both peaches and apricots worked perfectly, the key being to make sure to choose fruit perfectly ripe. To sweeten the fruit, Fabienne’s original recipe used almond flour, honey and olive oil. When baking with an olive oil crust, I kept her idea but changed the quantities. I also decided to add chopped unsalted pistachios. Really, the variations are endless.

So yes, even if you have heard me say this before, for this one, I can only encourage you to try. You never know. Perhaps you too will become as addicted as I am. Not only they are delicious, but with the use of olive oil or almond oil instead of butter, honey instead of sugar, they also make for a much healthier way to prepare a tart. What can I say? With a family member owning un magasin d’alimentation biologique (an organic store), I have maintained this simple motto: we like food which tastes good, looks good and which is also healthy.

Alors, il n’y a aucune raison de s’en priver ! (Then, there is no reason to stop yourself!)

Peach and Olive Oil Crust Tart

Fabienne’s recipe can be found here, mine (with different variants, including a gluten-free one) follow:

I love this idea, especially because of all the ‘flavor profiles’ from olive oil where commercial butter, too bad, has become a fat carrier with all the flavor intentionally removed. Funny, yes, that it still provides flavor, just from the fat. Lovely, Bea!

You are certainly expanding the use for flavored oils which I very much enjoy. Now did I miss the recipe for the olive oil crust for savory tarts or is that yet to come.
Your creativity Béa knows no bounds!

I love the idea of using flavored oils in tart crusts. I’ve used olive oil before with a delicious outcome, but will try your almond oil recipe for sure. Hmm, and maybe a walnut oil tart also. The possibilites are endless!

Bea, your tarts are stunning. I’ve yet to try olive oil pastry, but your post is quite convincing (and just in time for the bounty of late summer fruit, I might add). I’d love to learn more about how you’re using xanthan gum in your baking.

I have to show B. this post. He was trying to convince me that I was a weirdo for drizzling falvored oils on my baked summer tarts. You too it a step further in the crust and he must read this!!
Great idea!

This crust (and tart) looks absolutely delicious. I have been experimenting with crusts in deep frustration because the crust is often my least favorite part, both to make and to eat. I will have to try this. I think I may have at last found a crust that works for me! Thanks for the recipe. I’m glad I happened to pop over here and catch it.

Thank you so much for including gluten free variations! : ) Baked goods are one thing that I’ve missed so much, and I’m just venturing out into trying to deal with the GF flours now after trying so many terrible bought versions, so I just wanted to share my appreciation!

Bea, i add one more comment to tell you that your web site is like my Bible ! i always come here to find new ideas of recipes or presentation. i am longing for some posts everyday but you seem a bit busier than last year… bravo malgre tout !

I made this tart crust and I have to tell you, it is wonderful. For some reason I don’t have tart pans so baked it free form and it turned out just fine. Thanks for such a wonderful gluten free recipe.

Bea, would you recommend freezing the tart base once it has been rolled out? This tart is wonderfully inspiring. I’m using pears instead to fit the season, but I will make it again this summer when apricots are in season!

I just made this into 4 tarlets and just polished off one of those .It was really good, I felt healthy eating it. I wouldn’t add or take away anything ( maybe I would peel the peaches) . The crust is great , I don’t miss the butter. The subtle sweetness honey gives is perfect and they look so cute all cheerful and yellow with green jewels of pistachio . Yummy.

Béatrice Peltre is a food writer, stylist and photographer working out of her home studio in Boston.
She is a regular contributor to the Boston Globe Food Section, and her work has appeared in many publications
such as Saveur, Food and Wine, Whole Living, Fine Cooking, the Wall Street Journal, NPR, the Huffington Post,
the Washington Post, the Chicago Tribune, Edible Boston, Living France, the New York Times Diner’s Journal,
and in many other international magazines.